Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Oliveira, D.; Antúnez, L.ía.; Giménez, A.; Castura, J.C.; Deliza, R.; Ares, G.ón.

Food Research International 75: 148-156


ISSN/ISBN: 1873-7145
PMID: 28454942
DOI: 10.1016/j.foodres.2015.05.050
Accession: 060293964

Download citation:  

Article/Abstract emailed within 0-6 h
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.